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1
Pre-soak claypot, top and bottom, in water for 15 minutes.
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2
In a large plastic bag place flour, paprika, oregano, basil, garlic powder, and onion powder. Seal and shake to combine. Add chicken to the bag and shake to coat the pieces.
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3
In a large skillet over medium-high heat add the olive oil and quickly brown the chicken (reserve the excess flour coating mixture), turning only once.
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4
Arrange the browned chicken in the claypot, top with salt, pepper, green onions, and mushrooms.
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5
Add the wine to the frying pan drippings and simmer for 1 minute. Add to the skillet 1 cup of the sour cream and gently heat until thickened, stirring constantly. Pour sauce evenly over the chicken in the claypot. Sprinkle with Swiss cheese and cover with the lid.
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6
Place claypot in a cold oven and turn heat to 475u00b0F Bake for 45 minutes, depending on chicken, checking for doneness after 30 minutes.
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7
Remove chicken and vegetables to a platter and tent with foil. Pour juices from the claypot into a saucepan over medium heat. Whisk 1 tablespoon of the flour mixture into the remaining 1 cup of sour cream and stir into the pan juices, heating until thickened.
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8
Can be served over mash potatoes, rice or noodles.
